Station Chef (Part-Time)

Create a working atmosphere, in accordance with Food Services’ mission and guiding principles, where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are displayed daily. Prepare rotating menu items at the Plate by Plate and work at other stations. Provide instruction and guidance to the cooks. Follow proper food handling, sanitation, and storage procedures. Communicate effectively with patients, families, coworkers, and internal/external customers. Adhere to department, hospital, and culinary policies and procedures. Perform other duties as assigned or directed to meet the goals and objectives of the hospital.

Schedule: Monday - Friday, 1 pm - 7 pm with rotating weekends

*Please note that the jobs will not start until July 2026*

Job Responsibilities:

• Prepare rotating menu items at the Plate by Plate station and work at other stations. Prepare and properly garnish all menu items being offered at the Plate by Plate station. Assist the Executive Chef and Sous Chef in creating recipes for station rotation menus. Assist the Purchasing Manager in procuring new food items for menus. Participate in developing new station concepts to be used in weekly rotations. Plan and execute station concepts for various holidays and special events. Become a resource for the St. Jude Culinary Apprentices. Present food using proper presentation techniques. Set up for meal periods by ensuring that the station is set up based on anticipated volume. Complete food requisitions to maintain inventory items. Maintain the appearance of all work areas. Provide the Chefs and Retail Team with feedback from day-to-day operations. Accommodate special requests regarding customers’ personal preferences and requests. Uphold quality and consistency in all menu items prepared and served. Meet or exceed industry standards for the preparation, storage, and serving of food.
• Provide instruction and guidance to other cooks. Delegate job tasks during production and events. Assist cooks in utilizing Computrition for menus and recipes and in other areas as needed. Assist the management staff during the planning and preparation of upcoming events.
• Follow proper food handling, sanitation, safety, and storage procedures. Maintain the cleanliness of coolers, freezers, storage, and work areas. Complete and assign cleaning duties as necessary. Record and maintain all assigned temperature logs. Monitor cooks for compliance with proper food handling, sanitation, and storage procedures. Operate all kitchen equipment safely and properly. Keep equipment clean and in proper operating condition. Coordinate the breakdown of leftover items and the cleaning of the kitchen at the end of the shift. Respond properly in any hospital emergency or safety situation. Report and handle any accident immediately, no matter how minor.
• Adhere to department, hospital, and culinary policies and procedures. Attend and participate in all scheduled meetings and training sessions. Follow proper payroll and uniform procedures.
• Perform other duties as assigned or directed to meet the goals and objectives of the department.
• Maintains regular and predictable attendance.

Minimum Education and/or Training:

• High School Diploma or GED required

Minimum Experience:

• Three (3) years of experience cooking in a full-service or institutional kitchen required

Licensure, Registration and/or Certification Required by SJCRH Only:

• (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within thirty (30) days of hire. Employee must maintain current certification during employment. ANSI approved provider listing: https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=237,238&statusID=4

Physical Demands and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of this job, the employee is regularly required to stand
• The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear
• The employee is occasionally required to sit and stoop, kneel, or crouch
• The employee must occasionally lift and/or move up to 50 pounds
• Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of this job, the employee is occasionally exposed to toxic or caustic chemicals and extreme heat
• This position requires standing for long periods of time in a kitchen environment
• The noise level in the work environment is usually moderate
• The position requires day, evening & weekend availability
• An essential function of the job is to be able to comply with all applicable federal, state, and local safety and health regulations that would apply to this job
• The employee must move about the workspace to access work surface and shelves, cabinets, drawers, and equipment that are at, below, or above the work surface.
• Nothing in this job description limits management’s right to assign or reassign duties and responsibilities to this job at any time as business needs dictate. This job description reflects management’s assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Compensation

In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $20.00 - $29.00 per hour for the role of Station Chef (Part-Time).

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St. Jude Children's Research Hospital does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at St. Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St. Jude.